Rhubarb Crisp

Lois Schlickau
Haven, Kansas

Topping

 1 c. flour
1 c. brown sugar, firmly packed
1/2 c. oatmeal
1/2 c. butter or margarine, melted

Mix all ingredients together to make a crumbly mixture.

Filling

4 c. rhubarb, cut in 1/2-inch pieces
1 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
1/2 c. water

In a lightly greased 8×8 pan, combine above ingredients. Stir to mix well. Sprinkle topping evenly over filling. Bake at 375° for 35 minutes. Serve warm with Cool Whip or ice cream. This recipe come from my niece, Ruth Krueger. When rhubarb is in season, I prepare it often for my family.

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